Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans and set aside.

Cream butter and sugar in a large mixing bowl. Add vanilla extract and eggs and beat well. Stir in baking soda and baking powder. Scrape the sides of the bowl, making sure everything is well incorporated. Sift together the cake flour and cocoa powder, then add to the batter gradually, alternating with the milk. Pour batter into prepared pans, dividing evenly. Place pans on middle rack in oven and bake 45 minutes, until tester inserted in center comes clean. Remove from oven and place on wire rack to cool. Cool fully before removing from pans and frosting.

To make the frosting, sift powdered sugar into a large mixing bowl. Add the butter, vanilla and milk and beat until smooth. Frost cake as desired.

4 Responses to Chocolate Cake with Vanilla Buttercream Frosting

My name is Vanessa and my 11 year old niece has been put on a very strict 1500 mg per day diet so your site has become our bible. I want to bake this cake for her birthday but I was wondering how much sodium in a serving and the serving size, since we have to plan her meals and keep a daily good diary. Thank you very much.

Hi Vanessa! This is one of the “older” recipes on the site (March 2007!) which is why no nutritional info is provided. Thanks so much for your comment; it really helps me go back and fill in the missing pieces!

I’ve calculated the sodium content for several serving sizes, so you can adjust according to preference.

Hi Christy,
Regarding Vanessa’s question, I’m wondering if you’ve heard of ACCUCHEF by Sivart? I’ve had the program for years. Got it when I first was diagnosed with Meniere’s. You can plug in your recipes, alter them however you wish and then it will calculate the nutritional info for you. It’s a wonderful program. I love this site – just discovered it. Thank you so much. It’s a goldmine!